Char-Grilled Shrimp

  • Yield: 8 to 10 servings


5pounds headless shrimp, 16 to 20 count
1/4cup lemon juice
1 1/2cups vegetable oil
1ounce seasoned salt
5cups water


  1. For the shrimp:  Peel and devein shrimp; arrange on wooden or metal skewers.  Immerse skewered shrimp into marinade.  Refrigerate for 2 to 18 hours.  Cook shrimp for 6 minutes over medium-hot charcoal grill, turning after 3 minutes and basting with marinate while cooking.  
  2. For the marinade:  Combine all ingredients.  Mix until well blended.


Recipe reprinted with permission from the Junior League of Panama City’s Beyond the Bay (the Junior League of Panama City, Fl., 1985).